Panko

Sweet Potato Black Bean Burgers

Lunch today was a new creation that you must try. 3 ingredients total – so simple, healthy, and delicious.

What you need (for one serving):

  • 1/2 cooked sweet potato (1.5 pts)
  • 1/4 cup black beans (.5 pts)
  • 1/4 cup panko breadcrumbs (1 pt)

Directions:

1.) Wash and poke holes in a sweet potato and microwave it for 5 minutes. OR use 1/2 leftover baked potato

2.) Put 1/4 cup canned beans and the sweet potato in a food processor and pulse until combined

3.) Put mixture into a bowl and add the panko crumbs.

4.) Mix until combined and form into patties.

If I was eating at home, I would have cooked them in a pan, but since I brought them with me to work, I microwaved them for 45 seconds and then threw them into the toaster. I served them open faced on a toasted arnold thin

And then added a spoonful of salsa onto each patty.

I served these with a side salad of romaine and radicchio with chopped garlic sprouts

And then leftover broccoli from the chinese restaurant

Oh my gosh, these burgers are amazing. And they take no time to prepare, especially if you have leftover sweet potato to throw in there. You probably know by now that sweet potato and black beans is one of my all time favorite combos, and I’ve just started making my own veggie burgers, so I thought why not a black bean sweet potato burger? I’m so happy I thought of this and tried it!

Total points for lunch today was 3 (burgers) + 1 (arnold thin) + 0 (salad) + 1 (broccoli – just a guess bc of the sauce which I mostly washed off) = 5

So much food for the points. You’ll definitely be seeing these burgers again, if not in your own kitchen, on here!

Happy Wednesday!

Healthy Eggplant Parm

So today was a SNACK FREE DAY! I honestly don’t think that’s ever happened before. I was definitely getting super hungry around lunch time, but then it was 5pm before I knew it and I hadn’t had an afternoon snack. I got home to do some prep for dinner, and then went out for a run before realizing I hadn’t had anything since lunch time. It certainly won’t be a new habit because I love to snack so much, but it was a first!

I had an awesome run today, too. I think taking 2 days off was what my body needed, and I was super speedy on today’s run! I set out to do 5 miles, and the first mile was 8:46. I honestly think that’s the fastest I’ve ever run a mile! I normally end up around 9:40-9:45 pace, but today’s pace was 9:14! Not sure what was going on there, but I felt really good the whole time. Today’s┬áStats:

Distance: 5.00 miles

Duration: 46:09 minutes

Avg Pace: 9:14 min/mile

Avg Speed: 6.5mph

Calories Burned: 577

During the last mile or so, my stomach definitely started to grumble a bit, and thinking about what I could have when I got home got me through… a chocolate cherry bomb (WITH all the ingredients this time!)

This smoothie had:

  • 1 cup light soy milk
  • 12 frozen cherries
  • 1 semi-frozen banana
  • 2 tsp cocoa powder
  • 2 cups spinach

Sooooo good. It hit the spot and carried me through showering and making dinner without eating my arm.

I looooove eggplant parmigiana. It’s one of my favorite dishes at any Italian restaurant, and was long before I gave up meat. The problem is, most places you get it, the eggplant is deep fried and its doused in so much cheese and probably has butter and oil everywhere. I made some tonight that was just as good as restaurant style, but a million times healthier!

I had a japanese eggplant, which is a longer, thinner eggplant than your standard, but very similar otherwise.

I sliced it up into evenly thick pieces, and then covered a plate with salt. Salt is the trick here, because it pulls the moisture out of the eggplant. Cover the tops of the eggplant with salt too, way more than you’d normally use.

I did this before my run, and when I came back the plate was covered in water. Check it out:

After the eggplant sat in the salt for about an hour, I quickly rinsed off the salt and then patted it dry with paper towels. Then I got two bowls ready, one with egg and one with panko crumbs. It’s important to season the panko crumbs pretty heavily since that’s where most of your flavor is coming from. I just used salt and pepper, and here was everything ready to go:

I put the eggplant slices first in the egg wash, and then in the breadcrumbs. It’s good to keep one hand “wet” and one hand “dry” if you can, so I used my left hand to pick up the eggplant, put it in the egg, flip it over, and then drop it in the breadcrumbs. I then used my right hand to flip over the eggplant and toss it around in the crumbs, and then put it on the baking sheet. I did this for all of the slices of eggplant and it keeps it less messy if you have your designated wet/dry hands.

I baked these at 375 for 10 minutes, and then flipped them over and baked them for another 10. Then I put some sauce on a plate, placed some eggplant slices, and then topped it with shredded mozz. I threw it in the broiler for another 3 minutes and the cheese got all melty and crispy.

How good does that look!? It was incredible. And, with Weight Watchers, its only 4 points for half the eggplant with the sauce and cheese! You could bulk this dish up with some pasta, but it stood alone quite well. Yum.

Also, in other exciting news, I just got my ticket to the 2010 Healthy Living Summit!! So excited! Is anyone else is going?! Be back tomorrow!!